Black and Blue Salad with Black and Blue Vinaigrette

Served at the Kentucky Derby by Churchill Downs Executive Chef David Danielson

For Black and Blue Salad                        
  • 6 ounces heirloom spinach
  • 4 ounces  baby spinach
  • 2 ounces frisee
  • ½ pint of fresh blackberries
  •  3 ounces of blue cheese crumbles
  • ½ ounce of chopped pecans

In a medium sized mixing bowl combine all ingredients and toss well. Then platter the salad to be visually stimulating.

For Back and Blue Vinaigrette
  •  ½ pint of fresh blackberries
  • 3 ounces of blue cheese crumbles
  • 3 cups of red wine vinegar
  • 1 tbsp dijon mustard
  • 6 cups of salad oil
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper

In a food processor add vinegar, mustard, blue cheese, and blackberries. Blend until smooth, then slowly add oil to emulsify. Add salt and pepper to taste. Drizzle vinaigrette over salad. 

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